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ISSUE 28 | January 2012 | |
Welcome to the Winacea E-newsletter.
This is a chilly time of year in the vineyards. January and February are typically devoted to pruning the vines while the vines are dormant. Pruning allows the wine-grower to focus the vine's future growth and fruit production, striving for the ideal balance of ripeness and quantity. In the cellar, malolactic fermentation of the 2011 vintage should be well under way, in tanks or barrels. Malolactic fermentation is the process of converting natural malic acid present in the grapes to softer-tasting lactic acid. This happens shortly after the primary fermentation step, by nature or inoculation, with the help of lactic acid bacteria. Cellar managers and wine makers analyze the acid levels constantly and keep a watchful eye on the process. Conversely, in the southern hemisphere, 6 months ahead of the northern hemisphere, January is summertime. The vines are maturing their fruit and fully exposed to the elements of nature. Spraying against pests and disease are in full swing. In a couple months, the 2012 harvest in the southern hemisphere begins! As for now, enjoy some of the young 2011 vintage from Australia, New Zealand, South Africa, Chile and Argentina.
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Rich Mushroom Soup paired with Red Burgundy
Serves 4 (or 8 first courses)
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2 T all-purpose flour | | |
1 c boiling water | | |
1 c (1 oz) dried porcini mushrooms | | |
2 tsp butter | | |
1 1/2 c chopped onion | | |
2 tsp chopped garlic | | |
2 tsp finely chopped fresh thyme | | |
1/4 tsp salt |
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1/4 tsp fresh ground black pepper | | |
6 1/2 c (1 lb) thinly sliced shiitake mushroom caps | | |
16 oz slices button mushrooms | | |
4 c chicken broth | | |
1 c 1% low-fat milk | | |
1/2 c half-and-half | | |
1/4 c dry Amontillado Sherry |
In a small skillet, cook flour over medium-high high until it turns light brown, stirring constantly. Transfer the flour to a plate to cool. In a separate bowl, cover dried porcini mushrooms with boiling water and let steep for 20 minutes. Strain mushrooms and reserve the soaking liquid. Chop the porcinis. Heat a Dutch-oven (or large soup pot) to medium-high, melt butter, and saute onion until tender. Add thyme, garlic, salt, pepper and saute another 30 seconds. Next add the shiitake mushrooms and cook for 3 minutes more. Stir constantly. Add button mushrooms and cook another 3 minutes, stirring constantly. Incorporate the chopped porcinis and chicken broth. In a separate bowl, combine reserved soaking liquid and toasted flour. Stir with a whisk and add to Dutch oven. Bring to a boil, reduce heat, and simmer for 15 minutes uncovered. Add milk, simmer again for 10 minutes, stirring frequently. Remove the Dutch oven from heat and stir in Sherry and half-and-half. Remove 2 cups of soup from pan and pour into blender. Process until the soup is smooth, then add back to the Dutch oven. Warm the soup once more over low heat until thoroughly heated. Serve and enjoy with a earthy Pinot Noir from Burgundy, France.
Recipe adapted from "Wine, Food & Friends" by Karen MacNeil. |  |
Happy Birthday, Winacea!
Winacea is celebrating it's 1st birthday in January of 2012. Some of you may remember when our wine biz was affectionately called Kylix Wine (2008-2010). Now that Winacea is catching-on, we need you to keep it going! Drink wine all month and tell people you're celebrating Winacea Month. Remember that Winacea sounds like panacea, but has everything to do with wine. Send us your opinions. What does Winacea mean to you? Post your wine notes on the Winacea FaceBook page and tweet about your wine adventures inspired by Winacea. Check the Winacea website for wine events and tips, there's always something wine-related going on in your area. There's also a new survey on the Winacea website! Click now
and take the quick survey. Forward this wine-fabulous newsletter to your wine drinking friends and family. They definitely don't want to miss out on the Winacea excuse to pull a cork (wink, wink).
Stay Tuned!! Next month's issue will feature the many faces of Sangiovese |
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Winacea Events
- to be announced -
Other Recommended Colorado Wine Events
Other US Recommended Wine Events
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Sushi + Wine Pairings
Susi's variety of fish or roe, preparation and sauce, including wasabi, influence the wine combination. Sometimes there isn't much choice of wine depending on the type of sushi bar. In which case, beer or green tea are your best bets. Alternatively, with a generous wine list, experiment with these suggestions.
Sashimi (in general) - Champagne, Chablis, Muscadet, Gruner Vetliner
Crab or Scallops - Vouvray, Pinot Gris
Spicy sushi rolls - German Riesling, Gewürztraminer
Eel and Tuna - Beaujolais, Pinot Noir, Zinfandel
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